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Angliss Spa Wins Best Spa Education Institute for Third Year
Angliss Spa Wins Best Spa Education Institute for Third Year Thursday, 30 October 2014 Angliss Spa has won the Best Spa Education Institute - Certificate/ Diploma at the Australasian Spa Association (ASpa) Awards of Excellence 2014 for the third consecutive year.
Geelong Waterski Star Wins VIS Athlete Career Education Award
Geelong Waterski Star Wins VIS Athlete Career Education Award Thursday, 30 October 2014 World champion waterski star Jacinta Carroll won the Athlete Career Education Award sponsored by William Angliss Institute at the Victorian Institute of Sport 2014 Awards of Excellence.
Spring Excursion for Gastronomy Students
Spring Excursion for Gastronomy Students Tuesday, 28 October 2014 William Angliss Institute students in Gastronomic Issues and Perspectives recently donned their gumboots for a spring excursion. The first stop was at Rose Creek Estate in Keilor East where Lina and Tony Siciliano Have...

As part of their commitment to ensuring that our students have access to the very best thought leaders in their fields, we have once again been delighted to host a fascinating industry expert.

 

Jackson Watson, who sits on the committee of Sommeliers Australia, has a very impressive CV which includes Head Sommelier roles at: Vue de Monde, Brooks, Taxi Dining Room, Ezard,  Harry and Frankie, Chez Bruce (London) and La Luna.

His passion for wine and creating extraordinary dining experiences was obvious as he generously shared his insights into current and future trends in the world of the Sommelier.

He spoke about how wine and degustation go hand-in-hand, and how the trend for degustation meals allows for exciting innovation in beverage service as well. He also spoke about what's going to become more poplar in the future too - offering "wine flights" (a smaller serving of several different wines, instead of one larger glass) and the different themes a "wine flight" could encompass.

Jackson predicted that an international trend we could see reflected here is one of moving away from the degustation model, into a more modest series of courses that allow for larger portions and a more substantial dining experience.

Students also learned about the exciting new varietals available in the Australian market and how climate change has been a factor in changing what wines are produced in different regions around the world.

The students walked away with a lot of knowledge and new ideas, no doubt this will prepare them well for their upcoming assessment role-plays where they take on the role of Sommeliers themselves.
 
Pictured: (left to right) Thalia Vassou, Jackson Watson, Sarah Donnellan and Roz Rimes (Lecturer-Gastronomy).

 

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